Shish kebab with pomegranate sauce

Shish kebab has always been and at the moment remains the central dish for cooking at picnics and festive outdoor festivities, in particular on May holidays. And there are a lot of disputes and discussions around the very preparation of shish kebab, and by the way, pleasant discussions. How to pickle? How much salt should I add? what spices should I use? How long to fry? With what to serve to the table? What to eat? Where to buy and what kind of meat? These and other issues are discussed with gusto by the male sex in nature at the grill when frying meat. Each skewer cooks meat in his own way, as those for whom he cooks like it. For many, this is a whole ritual. The recipe that is offered is prepared with the use of garnet Azerbaijani sauce Narsharab. This sauce gives a sweet and sour taste to meat, makes it soft and, most importantly, a beautiful color to the finished product. Do not string the meat on a skewer with onions, it will cook first, then it will burn and spoil the beautiful look. It is also impossible to string the pieces tightly together, so the roasting will be more uniform. According to the cooking time, no one will definitely answer. It all depends on the type of meat, the size of the piece and most importantly the amount of heat. For heat, use only dry firewood from fruit trees. In no case should coniferous wood be used. They give the meat a soot, black color and a bitter taste. In addition, it is very harmful. Traditionally, you can serve salads with fresh vegetables, sauces and, of course, not without hot drinks. When frying a barbecue, you need to make sure that the coals do not burn. and smoldered. If you catch fire, the meat will burn. I advise you to extinguish the fire in this case not with water, marinade or beer, as some amateurs do, but with salt. Yes, it is a pinch of salt that perfectly extinguishes a small occurrence of fire completely without losing the temperature of hot coals. Bon appetit and pleasant holidays!